Wednesday, September 9, 2015

Vegan Cassava Cheese

It has the same texture as buffalo mozzarella -- perfect over pizzas! Incredible!


1 ½ cup cassava, cooked and mashed
1 cup of the water in which you cooked the cassava (or normal water, if you don’t have
it anymore)
1 cup tapioca starch
1 tsp garlic powder
2 TBS Nutritional Yeast
Hymalaian salt, to taste (I used ½ tsp)
pepper, to taste
½ tsp of turmeric, (optional, for color)


If you haven’t cooked cassava (I cooked for 20 min); do it and don’t forget to save 1 cup of the water. In a big bowl, mash the cooked cassava and add all the other ingredients. Mix them all and pour into a medium pan over medium/low heat. Cook for approx. 5 minutes, stirring all the time. It will quickly get harder and look like a “cheese ball”. Pour mix into oiled ramekins and store in the fridge, covered.

Adapted from this recipe at Vega(n)natural-Gluten-free (in Portuguese). Many thanks to my blogger friend Carmen :)

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